Word: soltner
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...Andre Soltner, Lutece "We've spent Thanksgiving with the same friends for 30 years. The main course and dessert has always been the same. We'll have a real American Thanksgiving: Turkey Pomme (de terre) puree--[mashed potatoes] Cranberry sauce Sweet potato Terrine of pork's head [pate] with vinaigrette. A bread pastry--cottage cheese with cream and onions and bacon. Tarte flambee Mince pie, pumpkin...
...York City dining spots "as a token of gratitude for the joy their skills and genius added to the lives of those who've been lucky and sensible enough to dine at their restaurants." Included in the list are the creme de la creme of upscale eating: Andre Soltner of Lutece, Paul Kovi and Tom Margittai of the Four Seasons, Sirio Maccioni of Le Cirque. Forbes also remembered the leather-clad practitioners of another favorite pastime: he left $10,000 to the American Motorcyclist Association and $1,000 each to 26 cycle clubs...
Even the most dedicated chef who has fun in his kitchen needs some recreation and for Andre Soltner that means skiing. When Saturday dinner ends, he and Simone, who welcomes guests and monitors the Lutece dining room, drive 2 1/2 hours to their home at Hunter Mountain, north of New York City. Simone is content to tend to her plants, and he skis. "I have a weekend dog too," he says. "He is a Labrador retriever and belongs to an American family all week, but on Sunday he comes to see me. If I am not there, he comes...
...Would Soltner ever want to do anything else? "What would I do if I sold Lutece?" he asks almost rhetorically. "I would love to have a little Alsatian restaurant where I do the cooking of my childhood, but really it would be silly. If I am going to have a restaurant, it might as well be Lutece. But maybe someday I would love to work with young people...
...vacations during August, Soltner may do cooking demonstrations on a cruise ship, taking his wife and mother along, or they visit Alsace and Simone's native Normandy. There she catches up on what she calls "real" apple cider and dishes her sister-in-law prepares with rabbit and lamb. Do the Soltners ever argue about the relative superiority of their regional kitchens? "That was settled long ago. We decided that the best food is Alsatian," says the husband. Soltner is "bien attache," say relatives, well attached to family, food, and language. "He has never lost this sense of his roots...